US4285978A - Method for decorating baked goods and the like - Google Patents

Method for decorating baked goods and the like Download PDF

Info

Publication number
US4285978A
US4285978A US06/180,003 US18000380A US4285978A US 4285978 A US4285978 A US 4285978A US 18000380 A US18000380 A US 18000380A US 4285978 A US4285978 A US 4285978A
Authority
US
United States
Prior art keywords
dough
transfer
design
transfer medium
baked
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
US06/180,003
Inventor
Sharon L. Quinlivan
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to US06/180,003 priority Critical patent/US4285978A/en
Application granted granted Critical
Publication of US4285978A publication Critical patent/US4285978A/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Images

Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21CMACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C9/00Other apparatus for handling dough or dough pieces
    • A21C9/04Apparatus for spreading granular material on, or sweeping or coating the surfaces of, pieces or sheets of dough
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/40Products characterised by the type, form or use
    • A21D13/47Decorated or decorative products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/28Apparatus for decorating sweetmeats or confectionery

Definitions

  • the present invention relates to the preparation of baked goods and the like, and more particularly to an improved method for forming designs upon the surface thereof.
  • Another object is to provide a method whereby complex or intricate designs may easily be formed on baked goods.
  • Yet another object is to provide a method whereby a transfer design may be fixed in the surface of a food product with improved resolution.
  • Still a further object of the invention is to provide a method of decorating baked goods prior to baking which may be practiced by hand or by machine.
  • a further object is to provide a readily practicable method whereby multicolored decorations may be applied to baked goods in a single application step.
  • a surface of uncooked dough which may be in the general form of the desired, finished baked goods.
  • a transfer medium is also provided which has a pre-printed design formed by water-soluble inks.
  • the surface of the dough is preferably dusted with a thin film of flour, then the transfer medium is applied to its surface, and moisture supplied to the transfer medium to cause the inks to leach onto the surface of the dough.
  • the dough is painted with a viscous substance such as glycerin, which serves to leach the inks from the transfer.
  • the dough is formed, if necessary, into the final configuration and then cooked to fix the image.
  • a liquid glaze is applied to the cooked food product to cover the design, and to increase its definition.
  • FIGS. 1 through 5 illustrate the steps in practicing the present invention upon a food product formed from dough
  • FIGS. 6 and 7 illustrate a machine suitable for the practice of the process of the invention.
  • a transfer 10 which is typically formed of a porous material such as a tissue paper or the like.
  • An appropriate design 12 which may be a cartoon character, a design denoting the celebration of a date, anniversary or holiday, symbols such as, e.g. stars, initials or phrases, or other decorative material, may be commercially prepared by printing a heavy layer of water-soluble ink, described in further detail below, upon the paper.
  • a relatively impermeable transfer medium may be used so that the inks lie upon the surface thereof
  • a porous material is used so that moisture can saturate the latter to encourage the full dissolving of the inks.
  • Such inks are commonly available, and in a preferred embodiment comprise food colorings which have been mixed with suitable materials such as glycerin to increase their viscosity so that a relatively heavy layer thereof may be deposited on the transfer medium.
  • Another suitable type of ink which has the unusual property of being water-leachable prior to baking while being water-resistant thereafter, comprises the ingredients of Table I:
  • Blending these ingredients produces a sticky, somewhat viscous ink having a consistency and color density similar to that of ordinary printers' ink, but which is edible.
  • This ink, or a number of different-colored versions thereof may be applied to a transfer medium, in any desired pattern by handpainting or by any one of a number of commercial printing processes.
  • a conventional "four color run" lithographic process might be employed to make the transfers by printing a desired pattern on a suitable transfer medium, e.g. paper.
  • a paper useful in the practice of the process of the invention with the ink of Table I is sold by the People's Drug Co. under the name "International Airline" and appears to be an onionskin-type paper.
  • the ink of Table I is water-transferable prior to baking but is relatively water-resistant thereafter, it is also sufficiently thick that several (typically two or three) baked goods can be decorated with the same transfer--that is, enough ink remains on the paper after decorating a first baked good that a second baked good can be identically decorated, with no or very little loss of color density.
  • a food item of dough 14 is provided, and while illustrated as a flat dough sheet having indeterminate borders, it will be recognized that the dough may be formed into other shapes such as rolls, pastry and the like.
  • a dough is meant a pasty non-viscous uncooked food product, typically formed on a flour base and as used to form various baked goods, pie crusts, and the like.
  • Non-solid mixes such as batters and the like are not within the contemplation of the present invention, for reasons which will become clear upon gaining an understanding of the practice of the invention.
  • Included among the doughs contemplated for use with the invention are pre-made doughs which are sold commercially in the form of pie crusts, either frozen or unfrozen; and semi-prepared dough which is rolled or hand-formed by a consumer. Contrary to the teachings of the prior art, it is essential for the practice of the present invention that the dough be in uncooked and relatively plastic form.
  • the upper surface of dough 14 is dusted with flour, contained in canister 16. While a dusting of flour is not always essential, in a preferred embodiment it is used to prepare a smooth, relatively dry surface on the dough.
  • the transfer 10 is then placed upon the surface of the dough in a desired orientation, as shown in FIG. 1.
  • test strips 11 a -11 c having a bit of transfer material printed on them, may be provided, so that one or more trials may be conducted to test the receptiveness of the dough and to demonstrate the degree of wetting necessary to cause the transfer to operate. Such trials will also allow a user to rest different intensities of dustings of flour upon the dough surface.
  • moisture is applied to the transfer 10 in order to dissolve some or all of the inks which form the design thereon. This causes the inks to leach out upon the surface of the dough. It is not necessary that the transfer be wet--mere dampness is sufficient. In FIG. 2 this is accomplished by applying a damp sponge 18, toweling or the like to the back of the transfer whereby moisture is distributed through the porous body of the transfer.
  • the surface of dough 14 is covered with a light layer of glycerin or the like.
  • FIG. 3 another transfer mechanism is shown whereby a sheet of dampened material 20, which may be an ordinary paper towel, is placed over the transfer 10 and a rolling pin 22 used to cause the moisture to be transferred from the toweling to the transfer.
  • a sheet of dampened material 20 which may be an ordinary paper towel
  • a rolling pin 22 used to cause the moisture to be transferred from the toweling to the transfer.
  • the more even pressure which is afforded by the rolling pin serves to provide a more even disposition of inks onto the surface of the dough, and frequently results in a more uniform image. It will be apparent that for this reason it is desirable, particularly in the commercial embodiment to be discussed below, that the dough be a flat sheet.
  • the moistened transfer may be left on the dough for a short period of time, on the order of two minutes, in order to allow the inks to properly "set” on the dough surface.
  • the transfer 10 is partially peeled back to expose transferred design 12' upon the surface of the dough. If a satisfactory degree of transfer has been achieved, the dough is ready for baking and may be cut to the desired shape. It the transfer is insufficient, an additional application of the dampened backing, as shown in FIGS. 2 or 3, is called for.
  • the present inventor has found that a dough having the required characteristics can be prepared from the ingredients of Table II.
  • the dough may be chilled for 10 or 15 minutes; in order to make it "stiffer", if desired; if the dough described above is to be stored at low temperature for an extended period of time, it should be in an airtight container.
  • the dough described above is an "unleavened” dough; that is, it contains no yeast, baking powder or baking soda, and will not “rise” prior to or during the baking process, due to the formation of carbon dioxide within it, as would a leavened dough, although it may swell slightly during baking. This is desirable in order that the transfer not be distorted or cracked by rising, so that it retains its original form and the density of its coloring.
  • items made from the dough can be baked at approximately 375° F. for approximately 12 to 15 minutes. While still hot, the dough bearing the transfers may be painted with egg white to provide an attractive and protective glaze.
  • transfer medium 10 is formed of an edible substance.
  • a substance is a thin layer of parchment made of rice flour, treated with a gelatinous binder when necessary.
  • removal of the transfer medium 10 is rendered unnecessary, as the medium will blend into or upon the surface of the dough during the subsequent cooking process.
  • the design of the transfer will remain clear and visible, and will become an integral part of the final food product. With such an edible transfer medium it is still necessary to moisten the medium so that it will dissolve at least slightly, affixing itself upon the surface of the dough along with the design which is an integral part of the medium.
  • Dough 14 is then trimmed to an appropriate size, for instance by means of specially-formed cutters. Alternatively the trimming may be done by hand, or the dough may be placed upon another volume of uncooked food material.
  • One example of such an approach is in the preparation of a pie, wherein a decorated sheet of dough is placed upon the pie to form an upper crust. The decorated, uncooked dough is then baked at the proper temperature to cook the dough, and fully transform the food article into a finished baked product.
  • Such a product, represented at 24 of FIG. 5, has its upper surface constituted by the now-cooked dough 14, with the finished design 12' fixed thereon.
  • the design formed by the food coloring-based inks disclosed above does not evaporate or become unusably faint when the design is subjected to the temperatures required to cook the dough. Further, it has been found that, although a dough may become somewhat porous due to the baking process, the design nonetheless maintains its clarity and does not become blurred due to absorption into the porous baked surface.
  • the design is permanently fixed in the food surface, and subsequent exposure to moisture will not adversely affect the design. Further, it has been determined that the baked goods may be frozen and subsequently thawed, yet without any significant injury to the design.
  • a liquid glaze is applied to the surface of the finished food product by means of a brush 26 or the like.
  • the liquid glaze which may be glycerin or a common egg white and water mixture, might be thought to dissolve and smear the image 12' in fact the inventor has found that this does not occur. This result is attributed to the "fixing" of the image as the dough bakes.
  • the application of the aforementioned liquid glaze which is ordinarily intended to provide a glossy, attractive finish to the baked goods, actually enhances the transfer design 12' by bringing out its colors and increasing the definition and sharpness of the design.
  • a continuous sheet of dough 50 is shown emerging from a machine 30 for manufacturing dough in accordance with, for example, the recipe given above.
  • This continuous sheet of dough 50 is passed on to a conventional conveyor belt 32 carried on rollers 33, 34.
  • This conveyor carries the dough through the decoration process and eventually into an oven 31.
  • the decoration process optionally begins with the sprinkling of flour onto the dough 50 by means of flour sprinkler 42.
  • a continuous roll 51 of decorations shown in this embodiment as four rows of stars, is unreeled onto the dough 50 from reel 40.
  • the sheet of decorations 51 is then passed under a roller 39 to bring it into relatively close engagement with the sheet of dough 50.
  • Moisture or possibly a gelatinous mixture is then applied to the sheet of decorations 51 by water sprinkler 45.
  • the action of the water on the ink and transfer is such as to cause the inks to leach out from the transfer onto the surface of the dough which then passes under roller 38 engaged with roller 37 to exert some pressure on the transfer so as to cause the decoration to be firmly bonded to the sheet of dough 50.
  • the transfer medium becomes part of the finished baked good.
  • the transfer is removed from the dough and decoration after the rolling step.
  • the transfer medium 52 desirably having been dried, is wound up on a reel 53, with the decorations remaining on the dough.
  • the dough may then optionally be passed through a stamping operation shown as 44, to form individually decorated baked goods, e.g., cookies, which may comprise a vertical stamping operation synchronized with the flow of dough thereunder or may be, for example, a roller die or may comprise other well known dough-cutting expedients.
  • Decorated and stamped dough pieces are shown just prior to being carried into the oven 31 by the conveyor belt 32 where they are baked in the conventional manner; they may thereafter be glazed, as discussed above, and packaged for sale.
  • the undecorated dough can be removed by mechanical means (not shown) or by an operator and returned to the dough-making unit 30 for reuse.
  • certain preferred inks permit two or more baked goods to be individually decorated with the same transfer. In the commercial embodiment, this may be simply done by removing the roll of decorated transfer material from reel 53 and placing it on roll 40 to be reused.
  • preprinted transfer materials might be sold to consumers along with instructions including a recipe for dough.
  • unbaked but decorated cookies could be sold, thus requiring only baking (and, optionally, glazing) by the consumer; or a "decorated cookie kit" could be sold, comprising a dough mix, preprinted decorative transfers, and suitable instructions.

Abstract

A method whereby decorative designs and the like can be formed upon baked goods by transferring a pre-printed design from a transfer material to an uncooked dough surface. In one embodiment the dough surface is first covered with a thin layer of flour preparatory to transferring a water-soluble ink design to the dough. In a preferred embodiment after the dough is baked a liquid glaze is applied to the surface thereof for imparting a decorative and protective coating to the baked goods. The process of the invention is suitable for both hand and automated operation.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS
This application is a continuation of copending application Ser. No. 22,627, filed Mar. 21, 1979, now abandoned which was a continuation-in-part of copending application Ser. No. 904,030, filed May 8, 1978, now abandoned.
BACKGROUND OF THE INVENTION
The present invention relates to the preparation of baked goods and the like, and more particularly to an improved method for forming designs upon the surface thereof.
The vast majority of prior art relating to decorating confections and baked goods concerns means and methods for forming three-dimensional decorations and designs, usually by the application of additional foodstuffs such as icings and the like, which are formed into the desired configuration. In a few instances the prior art discloses the application of two-dimensional designs through the use of colored inks, food dyes, and the like which are transferred to the surface of previously-cooked baked goods or confections. One example of such prior art in U.S. Pat. No. 4,024,287-Golchert in which it is disclosed that a design which has been hand-formed upon a porous transfer medium can be subsequently transferred to the surface of a cake or other pre-cooked food item. Typically, with this process designs are created by the person using the method so that the newly-prepared transfer is available for application to the confection.
One major disadvantage of such prior art approaches is that few people are sufficiently talented to hand-make a sufficiently attractive design, even if a process of tracing is resorted to. This is particularly true in the case of children. With such approaches intricate or detailed designs, multiple color designs or shading effects are extremely difficult to achieve.
Another, and even more significant, disadvantage of such prior art approaches is that they are practiced only in a final or finishing step, inasmuch as they are applied to pre-cooked items such as a cake or the like. The porous nature of some cooked food items may be prone to blur the design; and further, no means is taught whereby such a design can be permanently fixed on the surface of the food item. Indeed, if an attempt is made to cover such a design with, for instance, a protective coating, the coating material will typically dissolve the ink forming the design and cause it to smear or blur.
A second prior art approach is found in U.S. Pat. No. 3,537,406 Ort, for "Decorating Bread Products." Ort discloses applying designs to baked goods by silk-screening edible inks onto "half-proof" (i.e. partially risen) rolls or breads. This method suffers from the drawback that silk-screening permits but one color ink to be applied at a time; therefore, if it is desired to decorate a baked good with a multicolored design, several different silkscreens must be made, and a corresponding number of inking steps must be employed. In order to ensure proper registration of the several inks, so that they are each in the proper places with respect to one another, elaborate measures (complicated by the amorphous nature of dough and variations in size from one roll or loaf to the next) must be undertaken, all adding to the complexity, difficulty and expense of the operation.
It is therefore an object of the present invention to teach an improved method for forming designs upon certain food products.
Another object is to provide a method whereby complex or intricate designs may easily be formed on baked goods.
Yet another object is to provide a method whereby a transfer design may be fixed in the surface of a food product with improved resolution.
Still a further object of the invention is to provide a method of decorating baked goods prior to baking which may be practiced by hand or by machine.
A further object is to provide a readily practicable method whereby multicolored decorations may be applied to baked goods in a single application step.
SUMMARY OF THE INVENTION
Briefly stated, in accordance with one aspect of the invention the foregoing objects are achieved by providing a surface of uncooked dough which may be in the general form of the desired, finished baked goods. A transfer medium is also provided which has a pre-printed design formed by water-soluble inks. The surface of the dough is preferably dusted with a thin film of flour, then the transfer medium is applied to its surface, and moisture supplied to the transfer medium to cause the inks to leach onto the surface of the dough. In an alternative embodiment, the dough is painted with a viscous substance such as glycerin, which serves to leach the inks from the transfer. Finally the dough is formed, if necessary, into the final configuration and then cooked to fix the image. In a preferred embodiment a liquid glaze is applied to the cooked food product to cover the design, and to increase its definition.
BRIEF DESCRIPTION OF THE DRAWINGS
While the specification concludes with claims particularly pointing out and distinctly claiming the subject matter which is regarded as the invention, it is believed that the invention will be better understood from the following description of two preferred embodiments taken in conjunction with the accompanying drawings in which:
FIGS. 1 through 5 illustrate the steps in practicing the present invention upon a food product formed from dough; and
FIGS. 6 and 7 illustrate a machine suitable for the practice of the process of the invention.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
In order to practice the present invention by hand, there is first prepared a transfer 10 which is typically formed of a porous material such as a tissue paper or the like. An appropriate design 12, which may be a cartoon character, a design denoting the celebration of a date, anniversary or holiday, symbols such as, e.g. stars, initials or phrases, or other decorative material, may be commercially prepared by printing a heavy layer of water-soluble ink, described in further detail below, upon the paper. While it is recognized that a relatively impermeable transfer medium may be used so that the inks lie upon the surface thereof, in a preferred embodiment a porous material is used so that moisture can saturate the latter to encourage the full dissolving of the inks. Such inks are commonly available, and in a preferred embodiment comprise food colorings which have been mixed with suitable materials such as glycerin to increase their viscosity so that a relatively heavy layer thereof may be deposited on the transfer medium.
Another suitable type of ink, which has the unusual property of being water-leachable prior to baking while being water-resistant thereafter, comprises the ingredients of Table I:
Table I
1/4 teasp. commercial paste food coloring (colors selected to suit the particular design)
15 drops ordinary home-used food coloring (e.g. that made by the McCormick Co.), or water, if no additional color is needed
1/8 teasp. alum (as used for pickling
1/4 teasp. powdered sugar
Blending these ingredients produces a sticky, somewhat viscous ink having a consistency and color density similar to that of ordinary printers' ink, but which is edible. This ink, or a number of different-colored versions thereof, may be applied to a transfer medium, in any desired pattern by handpainting or by any one of a number of commercial printing processes. For example, in a commercial embodiment, a conventional "four color run" lithographic process might be employed to make the transfers by printing a desired pattern on a suitable transfer medium, e.g. paper. A paper useful in the practice of the process of the invention with the ink of Table I is sold by the People's Drug Co. under the name "International Airline" and appears to be an onionskin-type paper.
In addition to the fact that the ink of Table I is water-transferable prior to baking but is relatively water-resistant thereafter, it is also sufficiently thick that several (typically two or three) baked goods can be decorated with the same transfer--that is, enough ink remains on the paper after decorating a first baked good that a second baked good can be identically decorated, with no or very little loss of color density.
A food item of dough 14 is provided, and while illustrated as a flat dough sheet having indeterminate borders, it will be recognized that the dough may be formed into other shapes such as rolls, pastry and the like.
It is desirable that the dough be in a flat sheet, for reasons to be discussed below. By a "dough" is meant a pasty non-viscous uncooked food product, typically formed on a flour base and as used to form various baked goods, pie crusts, and the like. Non-solid mixes such as batters and the like are not within the contemplation of the present invention, for reasons which will become clear upon gaining an understanding of the practice of the invention. Included among the doughs contemplated for use with the invention are pre-made doughs which are sold commercially in the form of pie crusts, either frozen or unfrozen; and semi-prepared dough which is rolled or hand-formed by a consumer. Contrary to the teachings of the prior art, it is essential for the practice of the present invention that the dough be in uncooked and relatively plastic form.
According to one presently-preferred aspect of the invention the upper surface of dough 14 is dusted with flour, contained in canister 16. While a dusting of flour is not always essential, in a preferred embodiment it is used to prepare a smooth, relatively dry surface on the dough. The transfer 10 is then placed upon the surface of the dough in a desired orientation, as shown in FIG. 1.
The present inventor has discovered that oily-surfaced doughs actually receive transfers more readily if a dusting of flour is first applied, while less oily doughs will not require such a film. In order to provide a facile guide to users of the invention test strips 11a -11c, having a bit of transfer material printed on them, may be provided, so that one or more trials may be conducted to test the receptiveness of the dough and to demonstrate the degree of wetting necessary to cause the transfer to operate. Such trials will also allow a user to rest different intensities of dustings of flour upon the dough surface.
According to the next step in practicing the invention, moisture is applied to the transfer 10 in order to dissolve some or all of the inks which form the design thereon. This causes the inks to leach out upon the surface of the dough. It is not necessary that the transfer be wet--mere dampness is sufficient. In FIG. 2 this is accomplished by applying a damp sponge 18, toweling or the like to the back of the transfer whereby moisture is distributed through the porous body of the transfer. Alternatively, and particularly when a non-porous transfer is used, the surface of dough 14 is covered with a light layer of glycerin or the like. When the transfer is applied to the glycerin-covered surface, the inks on the transfer are dissolved at least in part and in this manner transferred to the surface of the dough.
In FIG. 3 another transfer mechanism is shown whereby a sheet of dampened material 20, which may be an ordinary paper towel, is placed over the transfer 10 and a rolling pin 22 used to cause the moisture to be transferred from the toweling to the transfer. The more even pressure which is afforded by the rolling pin serves to provide a more even disposition of inks onto the surface of the dough, and frequently results in a more uniform image. It will be apparent that for this reason it is desirable, particularly in the commercial embodiment to be discussed below, that the dough be a flat sheet.
Desirably, the moistened transfer may be left on the dough for a short period of time, on the order of two minutes, in order to allow the inks to properly "set" on the dough surface.
After the foregoing steps have been completed, and as shown in FIG. 4, the transfer 10 is partially peeled back to expose transferred design 12' upon the surface of the dough. If a satisfactory degree of transfer has been achieved, the dough is ready for baking and may be cut to the desired shape. It the transfer is insufficient, an additional application of the dampened backing, as shown in FIGS. 2 or 3, is called for.
It has been found that in order to practice the present invention successfully it is desirable to practice it upon a dough having specific physical characteristics. Such a dough must be stiff, i.e., having a consistency not unlike clay so that it must be kneaded, and cannot be stirred. Further, the dough must display a smooth surface not only before baking, but also subsequent thereto. Finally, the dough should not flake, score or check during baking. Basically, then, the uncooked dough should have a texture roughly similar to that of pie dough, but unlike pie dough must not crumble or flake.
The present inventor has found that a dough having the required characteristics can be prepared from the ingredients of Table II.
              TABLE II                                                    
______________________________________                                    
1/2 cup butter or margarine                                               
                  1 teasp. almond flavoring                               
1 egg - beaten    1 cup confectioner's sugar                              
1/2 teasp. salt   21/2 cups all-purpose flour                             
                  (unsifted)                                              
1 teasp. vanilla                                                          
______________________________________                                    
Butter and sugar are combined first then the remaining ingredients, with the exception of flour, added and the mixture blended. Subsequently, the flour is added in a gradual manner. When the mixture becomes too stiff to blend with a spoon or the like, the remaining flour is worked in by kneading the mixture by hand. The dough may be chilled for 10 or 15 minutes; in order to make it "stiffer", if desired; if the dough described above is to be stored at low temperature for an extended period of time, it should be in an airtight container.
It will be appreciated by those skilled in the art that the dough described above is an "unleavened" dough; that is, it contains no yeast, baking powder or baking soda, and will not "rise" prior to or during the baking process, due to the formation of carbon dioxide within it, as would a leavened dough, although it may swell slightly during baking. This is desirable in order that the transfer not be distorted or cracked by rising, so that it retains its original form and the density of its coloring.
Subsequent to the application of transfers, items made from the dough can be baked at approximately 375° F. for approximately 12 to 15 minutes. While still hot, the dough bearing the transfers may be painted with egg white to provide an attractive and protective glaze.
In another embodiment of the invention transfer medium 10 is formed of an edible substance. One example of such a substance is a thin layer of parchment made of rice flour, treated with a gelatinous binder when necessary. In this instance removal of the transfer medium 10 is rendered unnecessary, as the medium will blend into or upon the surface of the dough during the subsequent cooking process. The design of the transfer, however, will remain clear and visible, and will become an integral part of the final food product. With such an edible transfer medium it is still necessary to moisten the medium so that it will dissolve at least slightly, affixing itself upon the surface of the dough along with the design which is an integral part of the medium.
Dough 14 is then trimmed to an appropriate size, for instance by means of specially-formed cutters. Alternatively the trimming may be done by hand, or the dough may be placed upon another volume of uncooked food material. One example of such an approach is in the preparation of a pie, wherein a decorated sheet of dough is placed upon the pie to form an upper crust. The decorated, uncooked dough is then baked at the proper temperature to cook the dough, and fully transform the food article into a finished baked product. Such a product, represented at 24 of FIG. 5, has its upper surface constituted by the now-cooked dough 14, with the finished design 12' fixed thereon.
The present inventor has found that, contrary to normal expectations, the design formed by the food coloring-based inks disclosed above does not evaporate or become unusably faint when the design is subjected to the temperatures required to cook the dough. Further, it has been found that, although a dough may become somewhat porous due to the baking process, the design nonetheless maintains its clarity and does not become blurred due to absorption into the porous baked surface. Several advantages flow from this unexpected result: the design is permanently fixed in the food surface, and subsequent exposure to moisture will not adversely affect the design. Further, it has been determined that the baked goods may be frozen and subsequently thawed, yet without any significant injury to the design.
As a preferred final step in the practice of the present invention, a liquid glaze is applied to the surface of the finished food product by means of a brush 26 or the like. Despite the fact that the liquid glaze, which may be glycerin or a common egg white and water mixture, might be thought to dissolve and smear the image 12' in fact the inventor has found that this does not occur. This result is attributed to the "fixing" of the image as the dough bakes. Still further the application of the aforementioned liquid glaze, which is ordinarily intended to provide a glossy, attractive finish to the baked goods, actually enhances the transfer design 12' by bringing out its colors and increasing the definition and sharpness of the design. Again, this is in sharp contrast to the prior art approaches in which a design is transferred to the finished, baked product, and is not "fixed" by the baking process, so that a liquid glaze or the like would tend to at least partially dissolve the design and cause it to smear. Instead the present, improved method allows the glazing to be applied to a pre-baked design so that a more attractive and durable decorative design results.
It will be appreciated by those skilled in the art that the process of the invention, including the many modifications and variations mentioned above, may be practiced either by a relatively unskilled individual by hand or may be practiced by automated machinery specifically adapted to the practice of the process of the invention. Referring now to FIGS. 6 and 7 an embodiment of a machine suitable for practicing the process of the invention is shown.
A continuous sheet of dough 50 is shown emerging from a machine 30 for manufacturing dough in accordance with, for example, the recipe given above. This continuous sheet of dough 50 is passed on to a conventional conveyor belt 32 carried on rollers 33, 34. This conveyor carries the dough through the decoration process and eventually into an oven 31.
The decoration process optionally begins with the sprinkling of flour onto the dough 50 by means of flour sprinkler 42. A continuous roll 51 of decorations, shown in this embodiment as four rows of stars, is unreeled onto the dough 50 from reel 40. The sheet of decorations 51 is then passed under a roller 39 to bring it into relatively close engagement with the sheet of dough 50. Moisture or possibly a gelatinous mixture is then applied to the sheet of decorations 51 by water sprinkler 45. The action of the water on the ink and transfer is such as to cause the inks to leach out from the transfer onto the surface of the dough which then passes under roller 38 engaged with roller 37 to exert some pressure on the transfer so as to cause the decoration to be firmly bonded to the sheet of dough 50. As discussed above, in some embodiments the transfer medium becomes part of the finished baked good. However, in the embodiment shown, the transfer is removed from the dough and decoration after the rolling step. The transfer medium 52, desirably having been dried, is wound up on a reel 53, with the decorations remaining on the dough. The dough may then optionally be passed through a stamping operation shown as 44, to form individually decorated baked goods, e.g., cookies, which may comprise a vertical stamping operation synchronized with the flow of dough thereunder or may be, for example, a roller die or may comprise other well known dough-cutting expedients. Decorated and stamped dough pieces are shown just prior to being carried into the oven 31 by the conveyor belt 32 where they are baked in the conventional manner; they may thereafter be glazed, as discussed above, and packaged for sale.
The undecorated dough can be removed by mechanical means (not shown) or by an operator and returned to the dough-making unit 30 for reuse.
As discussed above, certain preferred inks permit two or more baked goods to be individually decorated with the same transfer. In the commercial embodiment, this may be simply done by removing the roll of decorated transfer material from reel 53 and placing it on roll 40 to be reused.
As will be evident from the foregoing description, certain aspects of the invention are not limited to the particular details of the examples illustrated, and it is therefore contemplated that other modifications or applications will occur to those skilled in the art.
In particular, it will be appreciated that the process of the invention can readily be broken into several stages, each performed by a different operator. For example, in a possible commercial embodiment of the invention, preprinted transfer materials might be sold to consumers along with instructions including a recipe for dough. Alternatively, unbaked but decorated cookies could be sold, thus requiring only baking (and, optionally, glazing) by the consumer; or a "decorated cookie kit" could be sold, comprising a dough mix, preprinted decorative transfers, and suitable instructions. Thus, it is intended that the appended claims shall cover all such modifications and applications as do not depart from the true spirit and scope of the invention.

Claims (17)

What is claimed as new and desired to be secured by Letters Patent of the United States is:
1. An improved method of decorating baked goods prepared from uncooked dough, comprising the steps of:
providing a volume of relatively plastic uncooked unleavened dough having a smooth, generally planar upper surface and adapted, upon cooking, to form edible baked goods whose surfaces are neither flaky nor checked;
providing a transfer medium having a pre-printed design formed on at least one surface thereof by an edible, water-soluble ink;
applying the transfer to said upper surface of said dough;
supplying moisture to the transfer to cause the ink to leach out onto the surface of the dough; and
thereafter baking the dough;
whereby a baked good is produced bearing thereon a design corresponding to the design upon said transfer medium.
2. The method of claim 1, further including the step of applying a liquid glaze to said upper surface of said baked goods to form a coating over said design.
3. The method according to claim 2, wherein said liquid glaze comprises egg white.
4. The method according to claim 1, wherein said moisture is supplied by providing a coating of glycerin on said dough surface.
5. The method according to claim 1, wherein said moisture is supplied by applying water to the surface of said transfer medium after having applied said transfer medium to said surface.
6. An improved method of providing finished baked goods with a design on the surface thereof, comprising the steps of:
providing a flat sheet of uncooked unleavened dough having an upper surface thereon;
providing a porous transfer medium of an edible material and having a pre-printed design formed thereon by at least one water-soluble ink;
adjusting the moisture content of the upper surface of said dough by adding flour as necessary;
applying the transfer to the upper surface of said uncooked dough object;
supplying moisture to the transfer to cause said ink to leach out onto the surface of said uncooked dough object; and
thereafter cooking said dough object to provide a baked good having a design on the surface thereof.
7. The method according to claim 6, further including the step of applying a liquid glaze to said surface of said baked good.
8. In an improved method of providing a design upon the surface of a baked good, comprising the steps of:
providing an object of uncooked dough having a flat upper surface;
providing a transfer medium having a pre-printed design formed thereon by water-soluble ink;
applying a thin layer of flour to said surface;
applying said transfer to the flour-covered surface of the uncooked dough;
applying moisture to the exposed side of said transfer to cause said ink to leach out onto the flour-covered surface of said dough; and
cooking said dough product to form a baked good bearing said design.
9. The method according to claim 8, further including the step of applying a liquid glaze to said surface of said baked good.
10. The method according to claim 8, wherein said transfer medium is formed of an edible material, and remains upon the surface of said baked good and becomes an integral part thereof subsequent to the step of cooking the dough.
11. The method according to claim 8, wherein said uncooked dough is sufficiently stiff to preclude stirring, exhibits a smooth surface, and does not flake or check substantially upon baking.
12. The method according to claim 8, further comprising the step of cutting the dough into desired configurations.
13. The method according to any one of the claims 1, 6 or 8, wherein the ink approximately comprises the following ingredients:
2 parts water-based food coloring, or water
2 parts paste food coloring
2 parts powdered sugar
1 part alum; and where the specific food colorings are chosen to achieve a desired ink color.
14. The method according to any one of claims 1, 6 or 8, wherein said transfer medium is edible, and is baked into the baked good during the baking step.
15. The method according to any one of claims 1, 6 or 8, wherein said transfer medium is inedible, and is removed from the surface of the baked good after the leaching step.
16. The method according to claim 15 wherein said transfer medium is reused to decorate at least a second baked good.
17. The method according to any one of claims 1, 6 or 8, wherein pressure is applied to the transfer medium during the leaching step.
US06/180,003 1979-03-21 1980-08-21 Method for decorating baked goods and the like Expired - Lifetime US4285978A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US06/180,003 US4285978A (en) 1979-03-21 1980-08-21 Method for decorating baked goods and the like

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US2262779A 1979-03-21 1979-03-21
US06/180,003 US4285978A (en) 1979-03-21 1980-08-21 Method for decorating baked goods and the like

Related Parent Applications (1)

Application Number Title Priority Date Filing Date
US2262779A Continuation 1979-03-21 1979-03-21

Publications (1)

Publication Number Publication Date
US4285978A true US4285978A (en) 1981-08-25

Family

ID=26696158

Family Applications (1)

Application Number Title Priority Date Filing Date
US06/180,003 Expired - Lifetime US4285978A (en) 1979-03-21 1980-08-21 Method for decorating baked goods and the like

Country Status (1)

Country Link
US (1) US4285978A (en)

Cited By (67)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1983000986A1 (en) * 1981-09-21 1983-03-31 Glass & Associates Marvin Amusement device for transmitting messages
US4531292A (en) * 1983-02-14 1985-07-30 Joytronix, Inc. Foodstuffs imaging process and apparatus
US4578273A (en) * 1981-04-07 1986-03-25 Keebler Company Printing of foods
US4670271A (en) * 1983-02-14 1987-06-02 Joytronix, Inc. Food imprinting cassette means
US4761293A (en) * 1985-07-05 1988-08-02 Firma Karl Oexmann, Inh. Wolfgang Oexmann Method of and apparatus for producing baked cones or cornets
US5017394A (en) * 1986-10-13 1991-05-21 The Lucks Company Method for making edible base shapes having pictorial images for decorating foodstuffs
US5162119A (en) * 1991-04-09 1992-11-10 Nabisco, Inc. Printing and forming apparatus for making printed baked goods
US5334404A (en) * 1993-02-01 1994-08-02 Ruben Garcia Process for transferring images of edible paste onto baked pastry sheets
US5505775A (en) * 1993-09-29 1996-04-09 Kitos; John Cake decorating system
US5601859A (en) * 1995-02-01 1997-02-11 Nabisco Inc Chewing gum individually wrapped with wrapper bearing transferable tattoo
FR2750012A1 (en) * 1996-06-21 1997-12-26 Brissonneau Genevieve Socorro PRINTED DECORATIONS FOR PASTRY
US6093446A (en) * 1994-01-14 2000-07-25 Pumpkin Ltd. Method for decorating surfaces with transfer patterns
US6242026B1 (en) * 1999-09-07 2001-06-05 Edward Joseph Feeley Illustration applicator for food products
US6265005B1 (en) 1998-04-24 2001-07-24 Newly Weds Foods, Inc. Coating composition for foods and method of improving texture of cooked foods
US6264786B1 (en) 1998-05-28 2001-07-24 Mattel, Inc. User-created temporary tattoos
US6319530B1 (en) 1993-07-07 2001-11-20 Jack Guttman, Inc. Method of photocopying an image onto an edible web for decorating iced baked goods
US6376000B1 (en) * 2000-01-03 2002-04-23 Peter B Waters Method of creating painted chocolate
US6432462B2 (en) 1998-12-18 2002-08-13 Genevieve Brissonneau Printed decorations for pastry
US20020135651A1 (en) * 1998-03-25 2002-09-26 Spurgeon Stephen L. Decorating system for edible items
US20030077315A1 (en) * 2001-10-24 2003-04-24 Lee Brian Craig Method and dosage form for dispensing a bioactive substance
US20030161913A1 (en) * 1993-07-07 2003-08-28 Jack Guttman, Inc. Edible film and method of using same for decorating foodstuffs
US6623553B2 (en) 2001-04-20 2003-09-23 John Russell Printing process with edible inks
FR2837356A1 (en) * 2002-03-19 2003-09-26 Cracocarte Edible card, e.g. postcard, visiting card or invitation card, comprises a sheet of unleavened bread covered on at least one side with a thin and flexible color print layer of tasty edible material
US6669929B1 (en) * 2002-12-30 2003-12-30 Colgate Palmolive Company Dentifrice containing functional film flakes
US20040040445A1 (en) * 2002-08-28 2004-03-04 Gourmet.Impression, Llc. Enhanced food embossing roller device
US20040040446A1 (en) * 2002-08-28 2004-03-04 Gourmet Impression, Llc. Enhanced food embossing stamper device
US6702894B2 (en) 2001-10-24 2004-03-09 Hewlett-Packard Development Company, L.P. Fluid ejection cartridge and system for dispensing a bioactive substance
GB2394443A (en) * 2002-10-21 2004-04-28 Culpitt Ltd An edible transfer tattoo and method of manufacture therefor
US20040101615A1 (en) * 2002-11-27 2004-05-27 Dawn Barker Edible substrates
GB2395683A (en) * 2002-11-27 2004-06-02 Culpitt Ltd Adornment for comestible product
US20040131740A1 (en) * 2002-11-27 2004-07-08 Woodhouse James F. Edible transfer tattoos
US20040142063A1 (en) * 2003-01-02 2004-07-22 Kolz Debra A. Systems and methods for building an interlocking decorative house
US20040151807A1 (en) * 2003-01-31 2004-08-05 Damsgard Christopher E. Method for making sweet cookie dough having an imprinted surface
US20040161516A1 (en) * 2003-02-19 2004-08-19 Finkowski James W. Food product marking apparatuses and methods
US20050019462A1 (en) * 2002-10-15 2005-01-27 Ki Kwan (David) Chu Edible tongue tattoo
WO2005013698A1 (en) * 2003-08-08 2005-02-17 Tronmist Pty Ltd A method and apparatus for marking bakery products
US20050061184A1 (en) * 2001-04-20 2005-03-24 Russell John R. Printing process with edible inks
US20050088693A1 (en) * 1998-03-25 2005-04-28 Andy Schnoebelen Decorating system for edible products
US20050150394A1 (en) * 2002-08-28 2005-07-14 Errera Richard B. Food embossing and impressing device
US20060019005A1 (en) * 2004-07-20 2006-01-26 Talbot Michael L Dry patterned coating processes and products
US20060087686A1 (en) * 1998-03-25 2006-04-27 John Anderson Decorating system for edible products
US20060210681A1 (en) * 2004-09-01 2006-09-21 Lewis Churnick Method of adorning foodstuff
WO2006110501A1 (en) * 2005-04-07 2006-10-19 The Procter & Gamble Company Image registration on edible substrates
US20060251777A1 (en) * 2003-08-06 2006-11-09 Koplish Debra L Interlocking edible sideliner for cake decoration, method, three-dimensional cake sculpture method and product
US20060251775A1 (en) * 2005-05-03 2006-11-09 The Lucks Company Edible watercolors and methods of making edible decorations
US20060275529A1 (en) * 2003-03-21 2006-12-07 Woodhouse James F Production of edible substrates
US20070148213A1 (en) * 2005-12-22 2007-06-28 Sayed Ibrahim Film containing compositions
US20070269559A1 (en) * 2006-05-18 2007-11-22 Complete Sales Solutions Edible, colorable frozen novelty, and method for coloring
US7331776B2 (en) 2002-08-28 2008-02-19 Gourmet Impressions, Inc. Food embossing stamper device
EP1935250A1 (en) * 2006-12-22 2008-06-25 Nestec S.A. A food decorating kit
US20080222779A1 (en) * 2007-03-16 2008-09-18 Branders.Com Article and method including a temporary decoration
US20080305219A1 (en) * 2008-08-14 2008-12-11 Douglas Stewart Coated edible substrate and related methods
US20100159080A1 (en) * 2008-12-23 2010-06-24 Evelyn Rowland Steele Gelatin based substrate for application of oil or water soluble edible paint
US20100278979A1 (en) * 2003-08-06 2010-11-04 Signed Originals, Inc. Interlocking edible sideliner for cake decoration, method, three-dimensional cake sculpture method and product
US20110014373A1 (en) * 2009-07-14 2011-01-20 Alison Perry Foodware Decorating System and Method
US8695257B2 (en) 2008-12-31 2014-04-15 Moon Cherie Device and method for adorning and decorating baked goods
US9282750B1 (en) 2010-08-09 2016-03-15 Decopac, Inc. Online decorating system for edible products
USD760621S1 (en) 2013-12-04 2016-07-05 Brand Castle Llc Single-sided portion of a decoration
US9743687B2 (en) 2010-08-09 2017-08-29 Decopac, Inc. Decorating system for edible items
US9743682B1 (en) 2009-03-31 2017-08-29 Evelyn Rowland Steele Paintable gelatin substrates
US9907332B2 (en) 2010-08-09 2018-03-06 Decopac, Inc. Decorating system for edible items
US10206423B2 (en) 2010-08-09 2019-02-19 Decopac, Inc. Decorating system for edible items
US10455096B2 (en) 2010-08-09 2019-10-22 Decopac, Inc. Decorating system for edible products
US20190335766A1 (en) * 2016-11-23 2019-11-07 General Mills, Inc. Ink on Dough-Based Articles
US10543671B2 (en) 2010-08-09 2020-01-28 Decopac, Inc. Three-dimensional decorating system for edible items
US10624362B2 (en) 2015-01-07 2020-04-21 The Lucks Company, Llc Edible print substrates and methods of making and using the same
US10692124B1 (en) 2018-12-07 2020-06-23 Decopac, Inc. Systems and methods for ordering and preparation of customized comestibles

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US919736A (en) * 1908-07-25 1909-04-27 Charles Loesch Edible label for bread and the like.
US1931409A (en) * 1933-03-27 1933-10-17 Samuel A Humphrey Method for making moisture resisting decorated panned candy
US3088829A (en) * 1961-02-16 1963-05-07 Food Products Corp Inc Glazed bakery product and method of making same
US3537406A (en) * 1968-06-12 1970-11-03 Lewis John Ort Decorating bread products
US4024287A (en) * 1975-07-29 1977-05-17 Golchert Robert L Food decorating process

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US919736A (en) * 1908-07-25 1909-04-27 Charles Loesch Edible label for bread and the like.
US1931409A (en) * 1933-03-27 1933-10-17 Samuel A Humphrey Method for making moisture resisting decorated panned candy
US3088829A (en) * 1961-02-16 1963-05-07 Food Products Corp Inc Glazed bakery product and method of making same
US3537406A (en) * 1968-06-12 1970-11-03 Lewis John Ort Decorating bread products
US4024287A (en) * 1975-07-29 1977-05-17 Golchert Robert L Food decorating process

Cited By (124)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4578273A (en) * 1981-04-07 1986-03-25 Keebler Company Printing of foods
US4397871A (en) * 1981-09-21 1983-08-09 Marvin Glass & Associates Amusement device for transmitting messages
WO1983000986A1 (en) * 1981-09-21 1983-03-31 Glass & Associates Marvin Amusement device for transmitting messages
US4531292A (en) * 1983-02-14 1985-07-30 Joytronix, Inc. Foodstuffs imaging process and apparatus
US4670271A (en) * 1983-02-14 1987-06-02 Joytronix, Inc. Food imprinting cassette means
US4761293A (en) * 1985-07-05 1988-08-02 Firma Karl Oexmann, Inh. Wolfgang Oexmann Method of and apparatus for producing baked cones or cornets
US4859476A (en) * 1985-07-05 1989-08-22 Firma Karl Oexmann, Inh. Wolfmann Oexmann Baked wafer or cone with printed matter
US5017394A (en) * 1986-10-13 1991-05-21 The Lucks Company Method for making edible base shapes having pictorial images for decorating foodstuffs
US5534281A (en) * 1991-04-09 1996-07-09 Nabisco, Inc. Method of making printed baked goods
US5162119A (en) * 1991-04-09 1992-11-10 Nabisco, Inc. Printing and forming apparatus for making printed baked goods
US5334404A (en) * 1993-02-01 1994-08-02 Ruben Garcia Process for transferring images of edible paste onto baked pastry sheets
US7128938B2 (en) 1993-07-07 2006-10-31 Jack Guttman, Inc. Method of photocopying an image onto edible material for decorating iced baked goods
US6652897B1 (en) 1993-07-07 2003-11-25 Jack Guttman, Inc. Decorating a cake with a printed edible sheet by using an ink jet printer
US6582742B2 (en) 1993-07-07 2003-06-24 Jack Guttman, Inc. Method of photocopying an image onto an edible web for decorating iced baked goods
US6616958B1 (en) * 1993-07-07 2003-09-09 Jack Guttman, Inc. Method of making and using an edible film for decorating foodstuffs
US20030198720A1 (en) * 1993-07-07 2003-10-23 Jack Guttman, Inc. Cake decorating with a substrate-supported edible material printed with an image by an ink jet printer
US20030198719A1 (en) * 1993-07-07 2003-10-23 Jack Guttman, Inc. Method of photocopying an image onto edible material for decorating iced baked goods
US20080187636A1 (en) * 1993-07-07 2008-08-07 Jack Guttman, Inc. Cake decorating with edible material printed with an image by an ink jet printer
US20030161913A1 (en) * 1993-07-07 2003-08-28 Jack Guttman, Inc. Edible film and method of using same for decorating foodstuffs
US6319530B1 (en) 1993-07-07 2001-11-20 Jack Guttman, Inc. Method of photocopying an image onto an edible web for decorating iced baked goods
US5505775A (en) * 1993-09-29 1996-04-09 Kitos; John Cake decorating system
US6093446A (en) * 1994-01-14 2000-07-25 Pumpkin Ltd. Method for decorating surfaces with transfer patterns
US5601859A (en) * 1995-02-01 1997-02-11 Nabisco Inc Chewing gum individually wrapped with wrapper bearing transferable tattoo
CN1087592C (en) * 1996-06-21 2002-07-17 吉纳维夫·S·布里森尼奥 Printed decorations for pastry
US6210731B1 (en) 1996-06-21 2001-04-03 Genevieve Socurro Brissonneau Printed decorations for pastry
WO1997049291A1 (en) * 1996-06-21 1997-12-31 Brissonneau Genevieve Socorro Printed decorations for pastry
FR2750012A1 (en) * 1996-06-21 1997-12-26 Brissonneau Genevieve Socorro PRINTED DECORATIONS FOR PASTRY
US20060087686A1 (en) * 1998-03-25 2006-04-27 John Anderson Decorating system for edible products
US20050088693A1 (en) * 1998-03-25 2005-04-28 Andy Schnoebelen Decorating system for edible products
US7286258B2 (en) 1998-03-25 2007-10-23 Decopac, Inc. Decorating system for edible products
US20020135651A1 (en) * 1998-03-25 2002-09-26 Spurgeon Stephen L. Decorating system for edible items
US6903841B2 (en) 1998-03-25 2005-06-07 Decopac, Inc. Decorating system for edible items
US20050152001A1 (en) * 1998-03-25 2005-07-14 Spurgeon Stephen L. Decorating system for edible items
US7012712B2 (en) 1998-03-25 2006-03-14 Decopac, Inc. Decorating system for edible items
US6265005B1 (en) 1998-04-24 2001-07-24 Newly Weds Foods, Inc. Coating composition for foods and method of improving texture of cooked foods
US6264786B1 (en) 1998-05-28 2001-07-24 Mattel, Inc. User-created temporary tattoos
US6432462B2 (en) 1998-12-18 2002-08-13 Genevieve Brissonneau Printed decorations for pastry
US6242026B1 (en) * 1999-09-07 2001-06-05 Edward Joseph Feeley Illustration applicator for food products
US6376000B1 (en) * 2000-01-03 2002-04-23 Peter B Waters Method of creating painted chocolate
US7608141B2 (en) 2001-04-20 2009-10-27 Decopac, Inc. Printing process with edible inks
US20040050289A1 (en) * 2001-04-20 2004-03-18 Decopac, Inc, A Minnesota Corporation Printing process with edible inks
US7166153B2 (en) * 2001-04-20 2007-01-23 Decopac, Inc. Printing process with edible inks
US20070087095A1 (en) * 2001-04-20 2007-04-19 Decopac, Inc. Printing Process with Edible Inks
US20050061184A1 (en) * 2001-04-20 2005-03-24 Russell John R. Printing process with edible inks
US6623553B2 (en) 2001-04-20 2003-09-23 John Russell Printing process with edible inks
US8454989B2 (en) 2001-10-24 2013-06-04 Hewlett-Packard Development Company, L.P. Laminated ingestible dosage form for dispensing multiple bioactive substances
US6702894B2 (en) 2001-10-24 2004-03-09 Hewlett-Packard Development Company, L.P. Fluid ejection cartridge and system for dispensing a bioactive substance
US20040154534A1 (en) * 2001-10-24 2004-08-12 Lee Brian Craig Fluid ejection cartridge and system for dispensing a bioactive substance
US20030077315A1 (en) * 2001-10-24 2003-04-24 Lee Brian Craig Method and dosage form for dispensing a bioactive substance
US20110204085A1 (en) * 2001-10-24 2011-08-25 Hewlett-Packard Development Company, L.P. Fluid-jet medicament delivery
US6962715B2 (en) 2001-10-24 2005-11-08 Hewlett-Packard Development Company, L.P. Method and dosage form for dispensing a bioactive substance
US20050186253A1 (en) * 2001-10-24 2005-08-25 Lee Brian C. Method and dosage form for dispensing a bioactive substance
US20050129746A1 (en) * 2001-10-24 2005-06-16 Lee Brian C. Fluid-jet medicament delivery
FR2837356A1 (en) * 2002-03-19 2003-09-26 Cracocarte Edible card, e.g. postcard, visiting card or invitation card, comprises a sheet of unleavened bread covered on at least one side with a thin and flexible color print layer of tasty edible material
US7331776B2 (en) 2002-08-28 2008-02-19 Gourmet Impressions, Inc. Food embossing stamper device
US20050150394A1 (en) * 2002-08-28 2005-07-14 Errera Richard B. Food embossing and impressing device
US20040040445A1 (en) * 2002-08-28 2004-03-04 Gourmet.Impression, Llc. Enhanced food embossing roller device
US20040040446A1 (en) * 2002-08-28 2004-03-04 Gourmet Impression, Llc. Enhanced food embossing stamper device
US6990892B2 (en) 2002-08-28 2006-01-31 Richard Ben Errera Enhanced food embossing stamper device
US20050019462A1 (en) * 2002-10-15 2005-01-27 Ki Kwan (David) Chu Edible tongue tattoo
GB2394443B (en) * 2002-10-21 2005-08-10 Culpitt Ltd An edible transfer tattoo and method of manufacture therefor
GB2394443A (en) * 2002-10-21 2004-04-28 Culpitt Ltd An edible transfer tattoo and method of manufacture therefor
US20040131740A1 (en) * 2002-11-27 2004-07-08 Woodhouse James F. Edible transfer tattoos
GB2395683A (en) * 2002-11-27 2004-06-02 Culpitt Ltd Adornment for comestible product
US20040101615A1 (en) * 2002-11-27 2004-05-27 Dawn Barker Edible substrates
US9827172B2 (en) 2002-12-30 2017-11-28 Colgate-Palmolive Company Dentifrice containing functional film flakes
US20040126332A1 (en) * 2002-12-30 2004-07-01 Colgate-Palmolive Company Dentifrice containing functional film flakes
US20040136924A1 (en) * 2002-12-30 2004-07-15 Boyd Thomas J. Oral care compositions and methods
US9498410B2 (en) 2002-12-30 2016-11-22 Colgate-Palmolive Company Oral and personal care compositions and methods
US7763235B2 (en) 2002-12-30 2010-07-27 Colgate-Palmolive Company Dentifrice containing functional film flakes
US9918909B2 (en) 2002-12-30 2018-03-20 Colgate-Palmolive Company Oral and personal care compositions and methods
US20080138369A1 (en) * 2002-12-30 2008-06-12 Boyd Thomas J Dentifrice Containing Functional Film Flakes
US8475771B2 (en) 2002-12-30 2013-07-02 Colgate-Palmolive Company Dentifrice containing functional film flakes
US6669929B1 (en) * 2002-12-30 2003-12-30 Colgate Palmolive Company Dentifrice containing functional film flakes
US20040142063A1 (en) * 2003-01-02 2004-07-22 Kolz Debra A. Systems and methods for building an interlocking decorative house
US7210920B2 (en) * 2003-01-02 2007-05-01 Kolz Debra A Systems and methods for building an interlocking decorative house
US20080110031A1 (en) * 2003-01-02 2008-05-15 Kolz Debra A Systems and methods for building an interlocking decorative house
US20070202219A1 (en) * 2003-01-02 2007-08-30 Kolz Debra A Systems and methods for building an interlocking decorative house
US20040151807A1 (en) * 2003-01-31 2004-08-05 Damsgard Christopher E. Method for making sweet cookie dough having an imprinted surface
US7067167B2 (en) 2003-01-31 2006-06-27 General Mills Marketing, Inc. Method for making sweet cookie dough having an imprinted surface
US20070166442A1 (en) * 2003-02-19 2007-07-19 General Mills Marketing, Inc. Food product marking apparatuses and methods
US20040161516A1 (en) * 2003-02-19 2004-08-19 Finkowski James W. Food product marking apparatuses and methods
US7186429B2 (en) 2003-02-19 2007-03-06 General Mills Marketing, Inc. Food product marking apparatuses and methods
US7845928B2 (en) 2003-02-19 2010-12-07 General Mills Marketing, Inc. Food product marking apparatuses and methods
US20060275529A1 (en) * 2003-03-21 2006-12-07 Woodhouse James F Production of edible substrates
US20100278979A1 (en) * 2003-08-06 2010-11-04 Signed Originals, Inc. Interlocking edible sideliner for cake decoration, method, three-dimensional cake sculpture method and product
US20060251777A1 (en) * 2003-08-06 2006-11-09 Koplish Debra L Interlocking edible sideliner for cake decoration, method, three-dimensional cake sculpture method and product
US20070092614A1 (en) * 2003-08-08 2007-04-26 Waldock Clinton S Method and apparatus for making bakery products
WO2005013698A1 (en) * 2003-08-08 2005-02-17 Tronmist Pty Ltd A method and apparatus for marking bakery products
US20060019005A1 (en) * 2004-07-20 2006-01-26 Talbot Michael L Dry patterned coating processes and products
US20100189858A1 (en) * 2004-09-01 2010-07-29 Lewis Churnick Method of adorning foodstuff
US20060210681A1 (en) * 2004-09-01 2006-09-21 Lewis Churnick Method of adorning foodstuff
US8960836B2 (en) 2005-04-07 2015-02-24 Kellogg North America Company Image registration on edible substrates
WO2006110501A1 (en) * 2005-04-07 2006-10-19 The Procter & Gamble Company Image registration on edible substrates
US20060251775A1 (en) * 2005-05-03 2006-11-09 The Lucks Company Edible watercolors and methods of making edible decorations
US20070148213A1 (en) * 2005-12-22 2007-06-28 Sayed Ibrahim Film containing compositions
US20070269559A1 (en) * 2006-05-18 2007-11-22 Complete Sales Solutions Edible, colorable frozen novelty, and method for coloring
EP1935250A1 (en) * 2006-12-22 2008-06-25 Nestec S.A. A food decorating kit
US20080222779A1 (en) * 2007-03-16 2008-09-18 Branders.Com Article and method including a temporary decoration
US8037545B2 (en) 2007-03-16 2011-10-18 Branders.Com, Inc. Article and method including a temporary decoration
WO2008115450A1 (en) * 2007-03-16 2008-09-25 Branders.Com, Inc. Article and method including a temporary decoration
US20080305219A1 (en) * 2008-08-14 2008-12-11 Douglas Stewart Coated edible substrate and related methods
US20100159080A1 (en) * 2008-12-23 2010-06-24 Evelyn Rowland Steele Gelatin based substrate for application of oil or water soluble edible paint
US8695257B2 (en) 2008-12-31 2014-04-15 Moon Cherie Device and method for adorning and decorating baked goods
US9096370B2 (en) 2008-12-31 2015-08-04 Moon Cherie Device and method for adorning and decorating baked goods
US9743682B1 (en) 2009-03-31 2017-08-29 Evelyn Rowland Steele Paintable gelatin substrates
US20110014373A1 (en) * 2009-07-14 2011-01-20 Alison Perry Foodware Decorating System and Method
US10426188B2 (en) 2010-08-09 2019-10-01 Decopac, Inc. Decorating system for edible items
US9907332B2 (en) 2010-08-09 2018-03-06 Decopac, Inc. Decorating system for edible items
US10455096B2 (en) 2010-08-09 2019-10-22 Decopac, Inc. Decorating system for edible products
US9314050B1 (en) 2010-08-09 2016-04-19 Decopac, Inc. Online decorating system for edible products
US11541651B2 (en) 2010-08-09 2023-01-03 Decopac, Inc. Three-dimensional decorating system for edible items
US9282750B1 (en) 2010-08-09 2016-03-15 Decopac, Inc. Online decorating system for edible products
US10206423B2 (en) 2010-08-09 2019-02-19 Decopac, Inc. Decorating system for edible items
US10543671B2 (en) 2010-08-09 2020-01-28 Decopac, Inc. Three-dimensional decorating system for edible items
US9345264B1 (en) 2010-08-09 2016-05-24 Decopac, Inc. Online decorating system for edible products
US9743687B2 (en) 2010-08-09 2017-08-29 Decopac, Inc. Decorating system for edible items
US10771638B2 (en) 2010-08-09 2020-09-08 Decopac, Inc. Decorating system for edible products
USD760621S1 (en) 2013-12-04 2016-07-05 Brand Castle Llc Single-sided portion of a decoration
US10624362B2 (en) 2015-01-07 2020-04-21 The Lucks Company, Llc Edible print substrates and methods of making and using the same
US10925296B2 (en) 2015-01-07 2021-02-23 The Lucks Company, Llc Edible print substrates and methods of making and using the same
US20190335766A1 (en) * 2016-11-23 2019-11-07 General Mills, Inc. Ink on Dough-Based Articles
US10692124B1 (en) 2018-12-07 2020-06-23 Decopac, Inc. Systems and methods for ordering and preparation of customized comestibles
US11321755B2 (en) 2018-12-07 2022-05-03 Decopac, Inc. Systems and methods for ordering and preparation of customized comestibles

Similar Documents

Publication Publication Date Title
US4285978A (en) Method for decorating baked goods and the like
US4578273A (en) Printing of foods
US20030097949A1 (en) Transfer printing process with edible inks
US6652897B1 (en) Decorating a cake with a printed edible sheet by using an ink jet printer
US3852494A (en) Methods and apparatus for decorating confectionery items
US20060251775A1 (en) Edible watercolors and methods of making edible decorations
US20070092614A1 (en) Method and apparatus for making bakery products
US20010012529A1 (en) Printed decorations for pastry
US20180236801A1 (en) Method for Printing and Transfer Onto a Food Item
JP2000512504A (en) Printed decoration for confectionery
EP0673206B1 (en) Method for printing symbols on food
EP2346339B1 (en) Process for mass-production of decorated pancakes, crepes, etc., and composite product obtainable by this process
GB2426219A (en) Amylaceous edible substrate product
JPH05244857A (en) Mix for wheat flour food to be baked with pattern and production of the same food
GB2291578A (en) Method of marking baked products
RU2754598C2 (en) Method for making cake decoration and cake decoration
JP7004884B1 (en) How to make decorative materials, confectionery and decorative materials
EP0796560B1 (en) Labelled dough products
US20160345601A1 (en) Apparatus and method for preparing a decorated cake
JPS58175443A (en) Confectionary printed with latent pattern
AU2004262444B2 (en) A method and apparatus for marking bakery products
JPH08173045A (en) Confectionery decorative sheet
JP2002262783A (en) Eatable pattern-printed sheet and microwave oven- processable food using the same
JPH09275884A (en) Method for printing mark on food
JPH0516813B2 (en)

Legal Events

Date Code Title Description
STCF Information on status: patent grant

Free format text: PATENTED CASE